Basil-stuffed lamb roast

12 servings

Ingredients

Quantity Ingredient
¾ cup Chopped onion
⅓ cup Chopped celery
2 Cloves garlic, minced
¼ cup Olive oil
2 Beaten eggs
10 ounces Frozen chopped spinach,
Thawed
¼ cup Snipped parsley
3 tablespoons Fresh snipped basil
¼ teaspoon Dried marjoram, crushed
¼ teaspoon Pepper
6 cups Plain croutons
½ cup Water
¼ cup Grated parmesan cheese
1 5-7 pound legg of lamb,
Boned and butterflied
1 teaspoon Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op

Directions

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely.

Place roast, seam side down, on a rack in a shallow roasting pan.

Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1½ to 2 hours or till meat thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.

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